These are the photos of the process so far. The dough does feel nice, at least to me. If anyone thinks I did anything wrong so far let me know. I am rusty on making any Neapolitan doughs with the Ischia starter. If all goes well, then the dough balls will be baked into pizzas in Steve's WFO on Sunday.

These are the photos of the dough after bulk fermenting after almost 24 hrs. and the other photos. I should have added a bowl residue compensation when I used the preferment calculation tool, because the one dough ball is 4 grams short of 250 grams. I don't know why I didn't use a bowl residue compensation, when I normally do.

The dough felt nice, but I don't know how it should feel after bulk fermenting, because I never did that before when making a Neapolitan dough. I don't know why when I balled either that I got bubbles on top of the dough ball, but I did.

Let 'er rip Norma...I'll bet that's going to be awesome tomorrow at Steve's place. Hope ya'll have a great time!

Bob,

Time will tell what happens. I am not the best person to try out this new flour. I sure don't make that many sourdoughs and since I never bulk fermented any, it makes me wonder what will happen. If I had made some Ischia starter doughs before that I had bulk fermented, then balled with the Caputo Pizzeria flour then I would have something to make a comparison to. I am also very rusty in opening a dough balls like these.

This is how the dough balls look after about another 12 hrs. of being in the Styrofoam box with the gel refrigerant to try to keep the dough ball at a somewhat constant temperature of around 65 degrees F. I have noticed that the temperatures are between 60-66 degrees F, all depending on when the gel refrigerant needs changing. The bubbles from balling went away on top of the dough balls. I made four dough balls with the formulation I am trying. I used the method of % of water when using the preferment dough calculation tool.

I think Steve and I are going to make pizzas around 5:00 PM today, or a little later. Steve made two test doughs. One is with the Caputo Pizzeria flour and one with the GM Neapolitan flour, but he didn't use the same formulation that I am trying. I really don't know what formulation he used.

In only one test on the General Mills Neapolitan Pizza Flour I would be hard-pressed to be able to tell the differences when using this new flour and the Caputo Pizzeria Flour. I think it would take many experiments and also someone that also makes more Neapolitan pizzas than I do to be able to tell if there are differences.

I almost forgot how fast a bake is in a WFO and how I had to move the pizza around fast. Some of my bottom crusts got a little too dark and I sure didn't slide the pizzas around in the oven right. The taste of the crusts were very good though and the rim crusts were tender. I did eat slices of Steve's pizzas made with Caputo Pizzeria flour today too.

The dough balls opened very easily, but I didn't get my skins completely round.

The one photo of the dough balls in the dough box was Steve's dough balls with the GM flour.

Thanks a million Craig for putting your method on the forum you used to make NP dough. It sure helped me what you posted.

I would be interested if another member tries the new flour to see what they think.

I didn't take many photos of the pies that Steve made with the GM Neapolitan flour. I didn't take any photos of the pizzas that were made with the Caputo Pizzeria flour either. This is one photo of the first pizza he made with the GM Neapolitan flour. This pizza was baked in less than one minute. Right before that pizza was made Steve used his IR gun and if I remember correctly the oven floor was about 950 degrees F and the dome was way over 1000 degrees F. The children that were at Steve's home all wanted to make their own pizzas yesterday, so Steve didn't get to try many of his dough balls. Steve's wife even made her first pizza yesterday. The children did a great job of making their own pizzas and putting them into the oven.